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Quick and Easy Chicken Fajita Bowls!

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Indulge in a burst of Tex-Mex flavor with our Chicken Fajita Bowl recipe! Juicy chicken, sizzling veggies, and zesty spices combine for a mouthwatering meal. Easy to make and fully customizable with your favorite toppings, it's a guaranteed crowd-pleaser for any occasion. Dive into a fiesta of flavors with every bite!
Course Main Course
Cuisine Mexican
Servings 4 Servings

Ingredients

  • 2 Cups Rice
  • 1 Ea Chicken Breast
  • 1 Ea Lime
  • 5 Tbs Olive Oil
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • 1 Tsp Chili Powder
  • 1 Tsp Cumin
  • 1 Tsp Oregano
  • 1 Tsp Salt
  • .5 Tsp Ground Black Pepper
  • .5 Medium Onion
  • 2 Ea Bell Peppers A variety of colors
  • 1 Ea Garlic Clove Minced
  • 1 Cup Shredded lettuce Optional
  • 4 Tbs Sour Cream Optional
  • 1 Cup Grated cheddar cheese Optional
  • .5 Cup Fresh pico de gallo Optional
  • .5 Cup Crunchy tortilla strips Optional
  • 4 Medium Flour tortillas Optional

Instructions

  • Cook the rice.
  • In an InstantPot place 2 cups dry rice and 2.5 cups of water in the pot. Add 1 tsp of kosher salt. Place lid on the InstantPot and cook on high pressure for 6 minutes with natural release.
  • Meanwhile, rinse and dry chicken.
  • Sprinkle 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp cumin, 1/2 tsp chili powder, 1/2 tsp oregano, 1/2 tsp garlic powder and 1/2 tsp onion powder on the chicken.
  • Zest the lime, place zest on chicken breast. Juice the lime and mix the juice with 1 tbs olive oil into the spices and massage the chicken. Tuck the bay leaf under the chicken.
  • Allow to marinate at least 15 minutes and up to overnight. The longer the stronger the flavors will be.
  • Heat 2 tbs of olive oil in a cast iron pan. Sear the chicken skin side down. Flip the breast and bake in the cast iron pan for another 20-25 minutes or until the chicken registers 165º on an instant read thermometer.
  • Set the chicken aside.
  • Heat the last 2 tbs of olive oil in the same cast iron pan. Cook garlic for 30 seconds. Add the onion and cook for an additional 1-2 minutes. Add the bell peppers and cook another 2-3 minutes or until the bell peppers are cooked to your desired doneness.
  • Slice the chicken breast.
  • Assemble the bowls, divide the rice between 4 bowls.
  • Divide sliced chicken breast, sautéed onions and peppers, grated cheese, sour cream, shredded lettuce, fresh pico de gallo and crunchy tortilla strips among the bowls.
  • Serve immediately with warm tortillas.